Ladoo is another popular Indian sweet; ball shaped, they are usually made from flours like gram flour or semolina, with the addition of sugar and dry fruits. It is a common entry into all festive occasions and soft, crumbly ladoos are always irresistible; even if you don't have a sweet tooth ;) This was the first time I tried making ladoos. I had no idea that it was so easy and quick! I am not a great fan of besan or gram flour so I thought of making rava (semolina) ladoos. My hubby made a face when he heard 'rava ladoo' but later the bowl was wiped off clean in no time :)
In this recipe we are adding milk which made the ladoos so soft and moist that it was an absolute delight to have them. The quality of semolina used is important. My mom says that fine semolina must be used for making rava ladoos but since I couldnt find any in the stores nearby I went with a regular local brand. It was neither mentioned coarse or fine; just that its suited for making Arabic sweets and Upma. So make sure you use a good quality rava and you will end up with these awesome ladoos in no time. No one can eat just one ;)
Rava Ladoo: Recipe
(Source: Adapted from Vah Chef)
Ingredients (makes about 10):
- Rava or semolina - 1 cup
- Golden Castor sugar - 1/2 cup
- Dessicated coconut -1 cup
- Milk - 1/2 cup
- Ghee - 2 tbsp
- Nuts of your choice- crushed, about handful
- Heat ghee in a kadai and fry the cashews for few seconds.
- Add the dessicated coconut and fry for few seconds.
- Then add the semolina or rava and fry on very low flame for few minutes to make sure it is roasted well.
- Add the sugar and give it a nice mix. Then add the milk and keep stirring till the mixture becomes fluffy.
- Turn off the flame and rest the mixture for few minutes. While it is still warm to touch, roll it into medium sized individual balls (make sure your hands are greased with ghee or butter) and leave them on a flat plate for couple of hours. Your rava ladoos are then ready to be savored!